basil

I have to agree with Ina, asparagus and fennel are great by themselves, but together they complement each other and taste even better. The addition of Pernod is a genius idea, the anise plays well with the fennel, but it’s not overpowering. After pureeing the soup, I tasted it and decided it did not need […]

Hello readers! Sorry I have been away for so long without a new post. This summer has been crazy busy and really fun. David and I have been hanging out in Wisconsin, exploring Mackinac Island, and have spent 3 weekends in a row hanging out with family, so I have not had a lot of […]

adapted from: Serious Eats makes: 1 mocktail In my opinion it’s hard to beat a well made cocktail, especially this time of year when you can muddle seasonal fruits and herbs for drinks like caipirinhas, smashes, and mojitos. However, sometimes a booze-free drink is in order. Perhaps you’re hosting a baby shower, you want a more hydrating drink but […]

I was initially wary about making this soup. I had made a dairy-free tomato soup in the past which never made it to the dinner table. After one taste, I decided to order us take-out. My guess as to why it didn’t pass the edible test for me was the inclusion of non-dairy butter. (I HATE non-dairy butter.) […]

This cocktail is bright and citrus-y with a hint of heat at the end of the sip. It is delicious alone, or pair it with some fiery Asian takeout for a spicy Saturday at home. from: Shake makes: 2 drinks 6 ounces gin 4 cubes cane sugar 1 1/2 ounces fresh lemon juice 4 slices fresh ginger […]

Meyer lemons are a treat that you should definitely get your hands on during the months of Winter and Spring. There are so many things you can make with Meyer Lemons (check out this list from LA Times). One of my favorite things to make with them is Meyer lemon curd- it is amazing spooned over […]